Panettone!
159 recipes
Gluten-free stuffed snails
ingredients
servings
8
Glutenfree flour for bread and oven products
400 grams
Liquid glutenfree sourdough starter
150 grams
White sugar
50 grams
Butter
80 grams
Full fat milk
220 grams
Eggs
1 unit
White chocolate
30 grams
Raisins
30 grams
Desserts from Italy
Gluten-free stuffed snails
Gluten-free stuffed snails
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious fillet with raisins and drops of white chocolate and a different method to make these mother-of-pearl roses.
preparation
step 1
Pour licorice, flour, sugar, milk, melted and cold butter into the planetarium and let it knead for a few minutes. Also add the pinch of salt and the egg slightly banged.
step 2
Allow all ingredients to mix well, then cover and let rise to almost doubling. Take back the dough and spread it over a stairway, helping with a handful of rice flour.
step 3
Form a rectangle of half a centimeter thick. Spread over the filling you prefer, in this case a few spoonfuls of raisins and a few tablespoons of white chocolate drops.
step 4
Cut into so many strips for about two centimeters long. Close each strip so as to hold the filling inside and then roll to form a spiral.
step 5
Place each spiral on a well-spaced baked baking tray and let it rise again.
step 6
Brush with a few melted butter, distribute grain sugar and bake at 200 degrees for 35/40 minutes.
step 7
If you want to use beer yeast, I recommend that you dissolve 10g in a little teabag milk (about 30g) to add to that of the recipe.
